My favorite way of eating corn is when I insert my knife deeply into the cooked cob, then slide the blade down, so that the corn is removed from the cob in a long sheaths, instead of individual kernels. Sometimes the cob obliges (especially at this time of the year, when corn is juicy and tender), and sometimes it doesn't; the kernels rain down in individual pellets.

Corn sheaths also make pretty garnishes when resting atop a salad of which corn is an ingredient. I had Southwest seasonings on hand, but use whatever spices you need to use up in your pantry.

1. Boil corn until tender In a big pot of salted water. Drain in a colander, and when cool enough to handle. dig a sharp knife into tip of corn and press down the cob so that the corn comes off in a sheath.
2. Top sheath with butter, if using, and season with kosher salt, freshly ground pepper, butter (if using), seasoning mix, cilantro and red onion. Pass the lime wedges.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.